Makes about 5 half-pints.
10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
2 tbsp. finely chopped fresh oregano
2 tbsp. finely chopped fresh basil
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.